Chicken Meatballs

Easy chicken meatballs recipe made with ground chicken, Parmesan cheese, garlic, and flavorful spices. These baked meatballs are tender, juicy, and perfect for quick dinners, meal prep, or appetizers. Gluten-free when using gluten-free breadcrumbs and ideal served with pasta, salads, or dipping sauces.

Ingredients

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 2 pounds ground chicken
• 2 eggs
• 5 cloves garlic, minced
• 1 cup (1 ½ ounces) freshly grated Parmesan cheese
• 1 teaspoon fine sea salt
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• ½ teaspoon black pepper

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Instructions

1. Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Make the Panade

In a small bowl, mix the Panko breadcrumbs and milk until combined. Let this soak for 5 to 10 minutes while you prepare the rest of the ingredients.

3. Mix the Meatball Ingredients

In a large bowl, combine the ground chicken, eggs, minced garlic, Parmesan, salt, onion powder, smoked paprika, Worcestershire sauce, black pepper, and the soaked Panko mixture. Gently mix with your hands until all ingredients are evenly incorporated. Avoid over-mixing to keep the meatballs tender.

4. Shape the Meatballs

Using a medium cookie scoop or spoon, portion out about 2 tablespoons of mixture per meatball. Roll each into a ball and place them on the prepared baking sheet. Lightly spray or brush the meatballs with olive oil and finish with a few twists of freshly ground black pepper.

5. Bake

Bake on the top oven rack (about 6 inches from the heating element) for 15 minutes, or until an instant-read thermometer inserted into the center reads 165°F (74°C). Transfer the meatballs to a wire rack to cool slightly.

6. Serve

Serve immediately with your favorite sauce or side dishes.

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Why You’ll Love This Recipe

• Moist and tender chicken meatballs with a perfect blend of savory spices.
• Quick to prepare and bake, ideal for weeknight dinners or meal prep.
• Packed with Parmesan and garlic for rich flavor without heaviness.

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Tips

• Use Panko breadcrumbs for a light, airy texture.
• Don’t overwork the mixture to prevent dense meatballs.
• Grease your hands with olive oil when shaping to avoid sticking.

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Variations and Substitutions

• Substitute ground turkey for a leaner option.
• Add fresh herbs like parsley or basil for extra freshness.
• Swap Worcestershire sauce with soy sauce for a different umami flavor.

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FAQs

Q: Can these meatballs be frozen?
Yes, freeze cooked meatballs in an airtight container for up to 3 months. Reheat in the oven or microwave.

Q: Can I cook meatballs on the stovetop instead?
Yes, pan-fry over medium heat until browned and cooked through.

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Serving

Serve with marinara sauce and pasta, over rice, or in a sandwich roll with melted cheese. These meatballs also make a great appetizer with dipping sauces.

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Suggestions

• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• Drizzle with pesto or tzatziki for added flavor.
• Use leftovers for meatball subs or pizza toppings.